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Coconut and mango energy balls

Iced coffee

Ingredients (makes 12)


65g dried mango 

125g dried apricots  

100g cashew nuts 

1½ tbsp. cashew butter

50g desiccated coconut (and more for rolling) 

1 tbsp. coconut oil 




1. Preheat the oven to 180C (fan). 

2. Place the cashews on a lined baking tray and bake for 8-10 minutes, or until they start to turn brown. Once baked, leave to cool for 15 minutes. 

3. Blitz the cashews and desiccated coconut in a high-powered food processor until it resembles fine flour. Set aside. 

4. To the ground cashews, add the coconut oil and dried apricots and blend thoroughly. 

5. Add the dried mango and blitz again until it forms a smooth, sticky mixture. 

6. Spoon in the cashew butter and blend everything until it’s fully combined.

7. Scoop out a heaped tablespoon of mixture, roll it into a ball with your hands, and set aside on a plate. Repeat until you have 12 perfect energy balls. 

8. Roll the balls in more desiccated coconut and place in the fridge to set for 2 hours.


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Our Author - Olivia Salter


Olivia Salter has always been an avid health nut. After graduating from the University of Bristol, she began working for a nutritional consultancy where she discovered her passion for all things wellness-related. There, she executed much of the company’s content marketing strategy and found her niche in health writing, publishing articles in Women’s Health, Mind Body Green, Thrive and Psychologies.

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